As well as eating healthier, I also like to keep food waste to a minimum, so on Mondays I use up the leftover beef or pork from Sunday lunch. I found the recipe I used today on the BBC Good Food website. Its actually meant to be a vegetarian alternative for shepherds pie but being the meat eater that I am, I looked at it and thought “I could add the leftover beef to that.” So needless to say, I have changed the recipe almost beyond recognition… If you want to have a look at the original recipe, it is here. This recipe is packed with veg and contains all 5 portions of your 5 a day! The thing I loved about the recipe is that it is a great base for a potato topped pie and by changing some of the ingredients (like I did) you could create a lot of variations. So here is my variation =)
Beef and vegetable pie
- 2 tbsp olive oil
- 2 onions, sliced (I used 1 red and 1 white)
- 1 tbsp flour
- 2 large carrots, cut into small batons
- Half a cauliflower, broken into small florets
- Half a head of broccoli, broken into small florets
- 2 garlic cloves, finely sliced
- 4 stalks asparagus, chopped
- 400g can chopped tomatoes
- 100g frozen peas
- Half pint beef stock
- Several slices chopped leftover beef
- 1 tablespoon dried mixed herbs
- 1 teaspoon paprika
- 900g potatoes, cut into chunks
- up to 200ml/7fl oz milk
Here is my veg chopped and ready! You just know this is gonna be full of vitamins and nutrients =)
- Heat 1 tbsp of the oil in a frying pan. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the other chopped veg and beef. Cook for 5 mins, stirring regularly, until the veg begins to soften.
- Tip in the tomatoes and stock. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Add the peas, mixed herbs and paprika and cook for 1 min more.
- Meanwhile, boil the potatoes for 20 mins until tender. Drain and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
- Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.